Monday, August 3, 2020

歲月靜好 : 蔣勳日常功課

蔣勳
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美學大師蔣勳以二十四節氣為時序,書寫日常生活中面對人生、面對社會、面對大自然的省思。是他自己的功課,也是我們每一個人的功課。全書一百餘篇,每一篇都是一帖生活格言,每翻讀一帖,就能得到內在的喜悅與寧定安穩的力量。

蔣勳說:「我應該在節氣推移間,學習聆聽更多生命的對話。」

◆一年之始是立春,要學習「歡欣與溫暖」
蔣勳說:溫潤、柔軟、包容,好像不只是一種色彩,是漫長歲月積累的世世代代信仰的厚重溫暖。

◆盛夏花開是芒種,要學習「慎重與珍惜」
蔣勳說:在時間的劫難中,相遇或告別都有慎重珍惜,有感謝,有祝福,便是生命的修行。

◆深秋寒涼是霜降,要學習「自在喜悅」
蔣勳說:清晨如果早起,日出之前,沿日高川山壑溪澗走,樹叢葉子暗影裡藏著纍纍的柿子,每一顆都飽滿圓熟,每一顆都安靜喜悅,真正的成熟自信是可以這樣無喧譁的啊。

◆歲末隆冬是小寒,要學習「溫和與包容」
蔣勳說:在喧鬧、吵嚷、充斥咒罵攻擊的聲音的時候,也許可以靜靜凝視一朵花慢慢綻放的力量。慈悲的力量,溫和的力量,包容的力量,美的力量。

(摘錄自博客來網路書店)


Monday, July 27, 2020

How to Win Friends and Influence People in the Digital Age

Dale Carnegie & Associates
online access from EBSCOhost Ebooks
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An adaptation of Dale Carnegie’s timeless prescriptions for the digital age.

Dale Carnegie’s time-tested advice has carried millions upon millions of readers for more than seventy-five years up the ladder of success in their business and personal lives. Now the first and best book of its kind has been rebooted to tame the complexities of modern times and will teach you how to communicate with diplomacy and tact, capitalize on a solid network, make people like you, project your message widely and clearly, be a more effective leader, increase your ability to get things done, and optimize the power of digital tools.

Dale Carnegie’s commonsense approach to communicating has endured for a century, touching millions and millions of readers. The only diploma that hangs in Warren Buffett’s office is his certificate from Dale Carnegie Training. Lee Iacocca credits Carnegie for giving him the courage to speak in public. Dilbert creator Scott Adams called Carnegie’s teachings “life-changing.” To demonstrate the lasting relevancy of his tools, Dale Carnegie & Associates, Inc., has reimagined his prescriptions and his advice for our difficult digital age. We may communicate today with different tools and with greater speed, but Carnegie’s advice on how to communicate, lead, and work efficiently remains priceless across the ages.

(Excerpt from amazon.com)

不只是憂鬱 : 心理治療師教你面對情緒根源, 告別憂鬱, 釋放壓力 (It’s Not Always Depression)

希拉莉.雅各.亨德爾 (Hilary Jacobs Hendel)
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你逃避的情緒,在說些什麼?
和引發你憂鬱和焦慮的往事晤談,
對於童年和成年曾受傷的自己給予同情,
才能從情緒傷痛中脫困。

生活真的很艱難,沒有人能躲掉痛苦。當負面情緒來襲時,大多數人都是選擇逃避、忽視或轉移。然而,忽略情緒一定會產生後果,我們會難以透過進入及接觸核心情緒,感受到真我,也會無法與人產生親密的連結,因此全世界焦慮和憂鬱的人數不斷持續上升。

此外,迴避情緒也會耗費大量成本,我們原本可以用於享受生活的精力,卻因此而消耗了,長期來看,逃避情緒是行不通的。

本書作者利用墊基於最新神經科學研究、且聚焦於情緒的心理療法――「情緒變化三角地帶」理論,來幫助我們管理自身情緒。這個理論認為我們的情緒運作方式會像一個倒三角形,在三角形左上角是防禦角落、右上角是抑制情緒,最下方則是核心情緒,而我們必須經歷核心情緒之後,才能來到「開放狀態」:

一、心理防禦:會讓人避免感受到核心情緒和抑制情緒,像是轉移話題、開玩笑、批評指責,或是傲慢自大等。
二、抑制情緒:遇到負面回應時,我們會壓抑真正的感覺,這樣的抑制情緒包括羞愧、內疚和焦慮等。
三、核心情緒:是發自內心的感受與衝動,必須發自肺腑地經歷後,才可以被處理。我們天生就有的七種核心情緒是:悲傷、憤怒、厭惡、恐懼、喜悅、興奮,和性興奮。

我們可以藉著「情緒變化三角地帶」這個好用的工具,理解自己現在是處在哪個情緒角落,擺脫心理防禦,不再以焦慮、羞愧、內疚等抑制情緒來掩飾,而且可以和我們與生俱來的核心情緒重新連結,最終來到「開放狀態」,進而發現真實的自我,改善你和自己以及他人的關係......

(摘錄自博客來網路書店)

Monday, July 20, 2020

Fat: The Secret Organ: The Surprising Science behind the Most Misunderstood Part of the Body

Mariette Boon, Liesbeth van Rossum
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The International Bestseller, as featured in The Times

Fat is a vital yet hugely under-rated organ.

Fat has become a dirty word, but we know so little about how it really works. In Fat, expert doctors and obesity researchers Dr Mariëtte Boon and Professor Liesbeth van Rossum present the ground-breaking research which explodes many of the myths and prejudices surrounding body fat and will make us completely rethink our relationship with it.

Making use of the cutting-edge research in this specialist field, this fascinating and entertaining book will explain how fat generates important hormones, communicates with our brains and is, indeed, essential for staying alive. Informative yet accessible, Fat: The Secret Organ is important reading, not only for people who have struggled with their weight, but for everybody who is serious about their health.

(Excerpt from amazon.co.uk)

香港北魏真書

陳濬人, 徐巧詩
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榮獲2019年第二屆「香港出版雙年獎」「出版大獎」及藝術及設計類「最佳出版獎」

「香港北魏真書」設計研究計劃,總結長達六年的北魏書法研究和字體設計創作歷程。本書收錄了南北朝魏碑、清代書法家趙之謙到四十至七十年代盛行香港的北魏招牌書法源流和藝術價值,訪尋香港北魏書法家區建公、蘇世傑墨寶故事,還有於不同年代遍佈香港城市街道和日常生活的北魏體應用實例,首次專訪獨步香江的貨車北魏體設計者楊佳。

字體設計師陳濬人,以設計思維分析北魏歷史文化和創作精神,利用電子向量曲線和字體設計原理演繹當代香港北魏真書,設計案例多達二十多項。還有與多位設計創作人包括麥震東、譚智恒、柯熾堅和許瀚文的對談系列,探究字體在城市和設計文化中的重要角色。

(摘錄自博客來網路書店)

Monday, July 13, 2020

Future Foods: How Modern Science Is Transforming the Way We Eat

David Julian McClements
online access from SpringerLINK eBooks
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We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health.

Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger?

David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.

(Excerpt from amazon.com)